When cooking eggs, cold pots should be used to warm up the soup. After boiling, simmer for 3 minutes. After the ceasefire, soak for 5 minutes. The egg that is boiled out of this way is tender, the egg yolk is not solidified, and the degree of protein denaturation is the best. It is also the most easily digested.
Eggs are a common and popular food, so they can be eaten in a variety of ways, including cooking, frying, frying, and spreading. It is understood that, in view of a variety of eggs to eat, shelled boiled is the most nutritious.
It is understood that compared with other methods of production, boiled eggs with shell heating temperature is low, so that nutrition can be fully preserved, so this method of manufacture has become the most nutritious food. However, it should be noted that, when boiled eggs, should be cold water pot, heated to a low temperature, boiling slightly after simmering for 3 minutes, after a cease-fire and then soak for 5 minutes. The egg that is boiled out of this way is tender, the egg yolk is not solidified, and the degree of protein denaturation is the best. It is also the most easily digested. In addition, the boiling time should not exceed 10 minutes, so that it can protect the vitamin less loss, the protein is also more easily digested.
For some people only eat egg yolk or egg white, nutritionists remind you that egg white and egg yolk have different nutrition and should not be picky eaters. In addition to 90% of the water in the albumen, the remaining 10% is mainly protein. This 10% protein contains the major protein content in eggs. Compared with egg white, the nutrient content of the egg yolk is much more complicated. All the fat in the eggs is concentrated in the egg yolk. The rest are mostly fatty acids that are good for the human body, and they contain the main ingredient in olive oil, oleic acid, which is good for heart disease prevention. In addition, vitamin A, D, E, K, phosphorus, iron and other minerals are also mostly in the yolk, especially suitable for infants who cannot eat meat to supplement their nutrition. At the same time, there is also a very important substance in the egg yolk — lecithin, which is particularly important for brain development and cholesterol lowering. In addition, the deeper the color of the egg yolk, it indicates that riboflavin, which can prevent cracking of the corners of the mouth, and lutein and zeaxanthin, which protect the eyes, have higher vitamin levels.
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